Peruvian Christmas Rice (Arroz Arabé)
A Peruvian-Arabic fusion holiday side dish with rice, vermicelli, dried fruit, ají amarillo paste, ground cumin, fresh herbs, and pomegranate arils...
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Ingredients
- 2 teaspoons olive oil - or butter
- 2 ounces vermicelli - broken
- 1 cup long-grain white rice
- 1 tablespoon ají amarillo paste
- 1 teaspoon ground cumin
- 3 cloves garlic - minced
- ½ teaspoon sea salt
- 2 cups broth or water
- 1 generous pinch saffron threads - optional
- ¼ cup dried fruit - raisins or goldenberries
- ¼ cup pecans - toasted and chopped (or slivered almonds)
- garnishes - fresh herbs and pomegranate arils
Instructions
- In a medium saucepan, heat the olive oil on medium-high. Add the vermicelli and continuously stir to toast it evenly.
- Add the rice, ají amarillo paste, cumin, and garlic, and continue to stir so that the rice will be well-coated with the olive oil. Add the salt.
- Add the broth or water, saffron threads (if using), and dried fruit. Stir to combine. Bring to a boil, then reduce heat to a low simmer. Cover, and cook 19 minutes (for basmati).*
- Once cooked, turn off the heat, but leave the lid on for 5-10 minutes. Fluff with a fork. Stir in the toasted nuts. Garnish with herbs and pomegranate arils as desired.
Notes
* I cook basmati rice 19 minutes with great results. Be sure to check your rice package instructions. 15 to 20 minutes is average. If the rice is not cooked, and the liquid is absorbed, add a couple more tablespoons of liquid.
Nutrition
Calories: 249kcal
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com